Highlighting protein fining residues in a model red wine.
Amino acid
Fining
Protein
Radioactivity
Residues
Wine
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 May 2019
01 May 2019
Historique:
received:
19
07
2018
revised:
21
11
2018
accepted:
27
11
2018
entrez:
7
1
2019
pubmed:
7
1
2019
medline:
16
2
2019
Statut:
ppublish
Résumé
Many studies have dealt with fining treatments, focusing on their impact on phenolic precipitation or sensory properties of the treated wines. Previous articles suggested the presence of soluble complexes with tannins and fining proteins, and probably wine polysaccharides too. However, no study has quantified these possible protein residues in wine. The analyses performed on a model red wine to highlight the residual fining proteins were the measurement of viscosity, the quantification of amino acid/proteins of the samples and the radioactivity of the supernatants obtained after fining with a radioactive protein. This work has clearly shown, both qualitatively and quantitatively, the presence of fining residues in a model red wine that had been fined with a gelatin and two hydrolyzed plant proteins. These results have significant implications, yet to be confirmed with commercial fining agents and 'real' wines for allergen residues in treated wines.
Identifiants
pubmed: 30611490
pii: S0308-8146(18)32088-0
doi: 10.1016/j.foodchem.2018.11.141
pii:
doi:
Substances chimiques
Phosphorus Radioisotopes
0
Plant Proteins
0
Polysaccharides
0
Glutens
8002-80-0
Gelatin
9000-70-8
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
272-278Informations de copyright
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